5:321 Classrooma docs.google.comaccount* RequiredSection3Mrs. Jombonette wants to4 pointsproduce Beef Ham, and in orderto get an appealing pink/redcolor, she added a little quantityof Sodium Nitrite to the mix(0.015%); after 1 week of storagein the refrigerator, Mrs.Jombonette took 2 Ham piecesfrom the cold stock and cutthem into slices to taste them.Here the schematized draws ofthe 2 slices; What is theproblem? *pinkpinkgreyJambon sec AJambon sec 8Your answerThis sausage is: *1 point

Sodium nitrite is added to meats to give them a healthy red/pink color even though they would…

Answered: Here the schematized draws he 2 slices;…

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Here the schematized draws he 2 slices; What is the problem? *

Macroscale and Microscale Organic Experiments

7th Edition

ISBN:9781305577190

Author:Kenneth L. Williamson, Katherine M. Masters

Publisher:Kenneth L. Williamson, Katherine M. Masters

Chapter4: Recrystallization

Section: Chapter Questions

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Question

5:32
1 Classroom
a docs.google.com
account
* Required
Section3
Mrs. Jombonette wants to
4 points
produce Beef Ham, and in order
to get an appealing pink/red
color, she added a little quantity
of Sodium Nitrite to the mix
(0.015%); after 1 week of storage
in the refrigerator, Mrs.
Jombonette took 2 Ham pieces
from the cold stock and cut
them into slices to taste them.
Here the schematized draws of
the 2 slices; What is the
problem? *
pink
pink
grey
Jambon sec A
Jambon sec 8
Your answer
This sausage is: *
1 point

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